Flank steak is a weekly buy for us. I always pick up at least 2 of the biggest flank steaks they have at the store because not only is it always a hit at dinner, but it’s a hit for leftovers too. If there’s no leftover flank steak to top salads, stuff in quesadillas, or serve up with over easy eggs, then absolute chaos ensues. I’ve been getting tired of our go-to flank steak marinades. They’re all heavy on the soy sauce flavor and let’s face it, we fly by the seat of our pants over here and only end up marinating our steak in the 20 minutes it takes us to chop veggies and preheat the grill. That lack of time to marinate & flavor-ize can leave us with tough and chewy steak… something I just can’t let happen to you guys.
So, to make sure you’re never stuck chewing your steak for longer than you ended up marinating it… I’m sharing this bomb recipe for flank steak skewers and parsley pesto from Our Salty Kitchen that I stumbled upon. Guess what… there’s no marinade. That’s right, no marinade… just salt. Yup we’re tenderizing these bad boys with salt and get this… it works. The steak comes out flavorful and juicy and tender as ever! YUM. Add charred cherry tomatoes and a cheese-less parsley pesto and these skewers get upgraded from amazing to off the charts.
There is a little work involved, but the payoff at cook time is well worth it. After the flank steaks get rubbed in salt and sits for as little as 20 minutes or up to an hour, they get thin sliced and strung onto skewers with cherry tomatoes. It may seem a little tedious, but have you ever cooked a whole flank steak before? They can be hard to cook just right. All the pre-cook slicing in this recipe makes cook time a breeze! They get 2-3 minutes on both sides and viola, you’ve got flank steak for dinner.
Last, but certainly not least, comes the parsley pesto. I’m a sucker for pesto, but I try to keep my dairy intake on the lower end of the spectrum so I often end up skipping pesto heavy dishes with lots of parmesan cheese all up in there. Enter the cheese-less pesto. THERES NO CHEESE IN THIS PESTO and it’s still delicious. I didn’t even know you could do that and get away with it. It’s just walnuts, chives, parsley, salt, & olive oil blended in the food processor. It adds a fun flavor to these kabobs and luckily the recipe made extra so I can slather it on my eggs in the morning :D
The recipe here is enough to feed a family 5 and have leftovers… scale accordingly lol.
Flank Steak Kabobs
2 large flank steaks
2 tsp salt
2 pints cherry tomatoes
1 tbsp olive oil
salt & pepper
For the Parsley Pesto:
heaping 1/2 cup chopped walnuts, toasted
1 bunch parsley
2 tbsp chives
1 tsp minced garlic
1/2 cup olive oil
salt & pepper
First we have to tenderize the meat. Remove your flank steaks from the refrigerator and pat dry with a paper towel. Sprinkle each steak with 1 tsp of salt & massage the salt into the meat. Get all the nooks and crannies. Let meat & salt chill in a baking dish or on a sheet pan in the fridge, it’s okay if the flank steaks sit on top of each other as long as all sides were rubbed with salt first.
While your steaks are chillin’ you can take your tomatoes and mix them in a bowl with the olive oil and a healthy pinch of both salt and fresh cracked black pepper.
When your steak is done tenderizing, remove from the fridge and transfer to a cutting board. Slice your flank steak against the grain into long thin strips. Then cut those strips into thirds. You should be able to fold the pieces in half. Cutting them this way instead of into cubes helps with quick cook time and results in tender flavorful little pieces of heaven.
Take your skewers and thread on two or three pieces of the folded over flank steak (so that the skewer pierces through both halves), then a tomato, & repeat until all your steak & tomatoes are used up and all your skewers are full.
Preheat your grill to high heat.
While the grill is heating up make your parsley pesto (you could also make this ahead of time if you have the planning skills I’ve been lacking lately). Stuff your toasted walnuts, parsley, chives, garlic, and half the olive oil. Blend on high for a few seconds to start breaking all that stuff down. Add in the rest of the olive oil and blend on high until all your ingredients are incorporated and things start to smooth out. It it’s still too chunky you can add more olive oil until you get the consistency you’re after.
Once your grill is nice and hot, bush your grill grates with olive oil or spray your kabobs with olive oil spray. Lay them out on the grill and cook for 2-3 minutes per side to get a perfect medium rare. I don’t recommend cooking past medium!
Remove from the grill & top with parsley pesto.
Recipe adapted from Our Salty Kitchen